Cover with water and boil chicken, bones and/or turkey necks in a 10-quart soup pot. Clean the fat from soup according to the instructions below.

Place the chicken/bones/necks and prepared vegetables, except for the zucchini and potatoes, in the pot. Add herbs and spices and cover with cold water plus 3 cups. Bring to a boil. Cook covered over medium-low heat for about 2 hours. Add the zucchini and potatoes in the last hour of cooking.